Being honest, I’ve never been a huge fan of omelettes – I’ve always thought of them as being a bit rubbery and tasteless. But during my year abroad I relied on them because they were so cheap and quick to make. With a bit of practice, an enormous quantity of eggs, and a patient boyfriend, I feel I have now nailed the perfect omelette. On a practical level, its perfect for those days when a supermarket shop fills you with dread. Having spent many a time in French supermarkets not knowing what to buy or whether I could afford it, I know this feeling well. Knowing you can swiftly pick up a box of eggs to save the feeling of impending doom can be very comforting.
It’s still quick and cheap to make, but just requires a little extra care. The perfect omelette should be fluffy and cloud-like, with a rich gooey middle. A plain omelette is delicious, but you can be as creative as you like with the fillings – grated cheese is my go-to, as well as capers and anchovies, or ham and mushrooms. Just make sure if you use vegetables to fry them up before adding to the omelette.
This recipe takes 10 minutes and serves one.
Tip: Whilst you can estimate cooking times, I found to have more consistency when using my phone timer.
You will need:
- A knob of butter
- 3 large eggs
- Salt and pepper
You will also need a non-stick medium frying pan and a spatula.
Begin by whisking the three large eggs in a bowl or jug (a fork works just as well as a whisk). Make sure they are well-whisked, otherwise you end up with big chunks of egg white which tend to make the omelette rubbery.
Put a knob of butter into the frying pan, and turn the hob onto a very low heat. Melt the butter slowly – you want it to be just melted, not hot and sizzling. Once melted, pour the whisked egg into the pan and turn the heat up to medium. Again, you don’t want the pan to be sizzling hot, just enough to be cooking the egg gradually.
Cook the egg for one minute in the pan. After a minute, season well with salt and pepper, and add any extra fillings you have.
Cook for one more minute, and then use the spatula to fold the omelette in half (as you might with a pancake). Don’t worry if its a little runny – food continues to cook even when you turn the heat off, and folding it in half will help to cook the rest. However, if it is too runny, leave it in the pan for a few more seconds.
Tip onto a plate and eat whilst still hot.